Confit Duck Leg
Gluten free
Dairy free
You’ll be convinced you’re in Paris with this traditional French Confit Duck Leg. Tender meat that falls off the bone with beautiful crispy skin, flavoured with a hint of juniper, black pepper and thyme.
Allergens -
No allergens present
Ingredients
Duck leg, Thyme, Juniper, Bay leaves, Black pepper, Himalayan pink salt.
Preparation and storage notes
Preheat the oven to 225 C. Leave the liquid and fat in the bag. Place duck legs (skin side up) in the baking dish. Place the dish in the oven for 15-20 minutes or until the skin is golden brown and crispy. Then serve!